Tricolor baby food: Romanesco cabbage, golden ball turnip, purple carrot
Difficulty level :
Cooking Time : 20 min
Jar :
4 small Le Parfait Super 125 terrines
How Many people ? 3 / 4 Le Parfait Super 125 terrines
Ingredients :
1 Romanesco cabbage, 8 purple carrots, 4 golden ball turnips, Salt/pepper, 30 ml virgin olive oil, 100 ml /1L white distilled vinegar, 1 pinch of coarse salt
Procedure :
Make the purée in 3 stages:
Wash and peel the carrots and the golden ball turnips. Leave to soak for around 5 minutes in a water bath containing distilled vinegar.
Use a slicer to cut them into thin, regular slices. Cook the vegetables separately in a pan of lightly salted boiling water for around 15 minutes. Use the tip of a knife to check; if the tip goes in easily, the vegetables are cooked.
When cooking is complete, drain the vegetables in a colander and rinse in cold water to stop cooking. Repeat the operation as many times as there are varieties of vegetable.
Use a potato masher to make the vegetables into a purée, and then sieve to obtain a smooth texture. Add olive oil.
Place a layer of golden ball turnip purée, a layer of romanesco purée and a layer of purple carrot purée in a Le Parfait terrine.
Close the Le Parfait Super 125 terrine and immediately carry out the heat treatment for 30 minutes in the pressure cooker.
When baby is ready to eat a jar of baby food, open the jar and heat it up in the microwave.
Enjoy!
Tricolor baby food: Romanesco cabbage, golden ball turnip, purple carrot, a recipe from the Atelier des sens:
L’ATELIER DES SENS
Convivial school for cookery and the culinary arts
40, RUE SEDAINE – 75011 Paris
Tel: +33 1 40 21 08 50
www.atelier-des-sens.com